Fishy Business, In A Good Way!

Yesterday I returned to my spa for a lazy lunch (and not so lazy swim). On the menu was a cod dish with crushed potatoes and it was utterly divine. It reminded me somewhat of a recipe I developed for my 1st ‘Return to Slender’ cookery and advice book which had a dish that featured cod topped with a lime, herb and Parmesan crust. I had forgotten how good it was but now plan on having again this week and maybe with other white fish (pollock or haddock for example) or even salmon. It’s a great high protein dish with lots of flavour and I like to serve with freshly cooked wilted spinach (lots coming from the kitchen garden at the moment).

The ‘Return to Slender’ books are now sold out as hard copies but the pdfs are available here for an instant/immediate download at a terrific price, and they are also available as kindle e-books (see here). Check them out if you’re interested … but scroll on for this recipe.

PACIFIC COD WITH LIME, HERB AND PARMESAN CRUST

Ingredients

METRIC/US

low-fat cooking spray or mist

4 cod fillets, about 100-125 g/4-4½ oz each

finely grated zest and juice of 1 lime

50 g/1 cup fresh white or wholemeal breadcrumbs (I often use protein breacrumbs made from protein bread)

1 tbsp chopped fresh dill, oregano or parsley

50 g/½ cup grated Parmesan cheese

salt and freshly ground black pepper

4 thin slices of lime

Method

Preheat the oven to 200 C/400 F/gas 6.
Lightly spritz a baking tray with low-fat cooking spray or mist and arrange the fish on top. Sprinkle with the lime juice.
Mix the lime zest with the breadcrumbs, chosen herbs, three quarters of the Parmesan cheese and salt and pepper to taste.
Divide the mixture between the fish fillets, spreading over the surface of each one. Spritz well with low-fat cooking spray or mist and dust with the remaining Parmesan cheese. Finally top each one with a slice of lime.
Bake for 12-15 minutes, or until the fish is opaque and flakes easily when tested with a fork. Serve with fresh vegetables in season or a little green salad.